My usual lunch is some kind of a salad. Not only are they quick and easy to make, but they are also a great way to make sure you get enough fruits and vegetables. Most of the salads I make are simply the result of whatever I have in my kitchen (or growing in my garden) at that moment.
Though I am certainly not that annoying person who won’t go out to eat at a restaurant unless everything is organic, I have started to feed my family a mostly organic diet. In an ideal world, I would grow everything myself, but knowing there are no pesticides or antibiotics in our food is the next best thing I can do to ensure that what I serve at my table is real nutrition. It feels good knowing that we’re getting all the goodness of whole foods, not poisoning ourselves with obscure (and, in my opinion, unnecessary) chemicals, and contributing to a better, healthier planet.
If you’re looking for a refreshing drink (healthy too!), look no further. This pink lemonade is made with all-organic ingredients and will be perfect to serve when the weather gets warmer — or this Easter Sunday with a nice brunch. The recipe couldn’t be easier, and you can tweak it however which way you like.
- 2 lemons, peeled and thinly sliced
- 2 oranges, peeled and thinly sliced
- a piece of ginger, peeled and thinly sliced
- 20g Hunan green tea (loose)
- fresh mint
- 4 tbsps honey
Put the lemon, orange and ginger in a pan and add 750ml water. Bring to the boil, reduce heat and simmer for 5 minutes. Add in the tea, mint & honey and simmer for another five minutes. Remove from the heat and leave in the pan to cool completely. Once cooled, strain into a jug. The lemonade will be very concentrated, so add more water to taste. I added approximately 500ml of cold water. Very delicious!
If I told you I served a delicious brown rice salad yesterday, you might give me a rather puzzled look. Perhaps even a look of disbelief. A ‘delicious’ brown rice salad? How can anything with brown rice be delicious? And you know what? I probably wouldn’t blame you.
To be honest, I am also not the biggest fan of brown rice. It can be heavy and taste bland. Too much of a health food and not something I would serve when cooking a special meal. But brown rice can be perfectly palatable if prepared and seasoned well. Like in the salad I am about to share with you.